Mexican Potato Skins

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Mexican Potato Skins

Mexican Potato Skins

  • 6 small or 4 large baking potatoes, scrubbed clean and dried
  • 2 tablespoons olive oil
  • 1 pound JENNIE-O® Lean Ground Turkey
  • Salt and freshly ground pepper
  • 1 garlic clove, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned or frozen corn kernels
  • 1 large diced tomato
  • 1 teaspoon ground cumin
  • 1/2 cup freshly chopped parsley or cilantro
  • 1 cup shredded Mexican blend cheese
  • 1 1/2 cups HERDEZ® Salsa Casera
  • 1 8 oz package Wholly Guacamole® Classic dip
  • 1/2 cup light sour cream, for garnish
  • 1/4 cup chopped green onions

Heat oven to 400°F.

Pierce each potato with a fork a few times. Bake potatoes 1 hour or until tender. Allow potatoes to cool. Cut in half horizontally.  Scoop out inside of each potato (save potato filling for mashed potatoes!), leaving about a 1/4-inch thick wall.

In large sauté pan heat olive oil. Add JENNIE-O® Lean Ground Turkey and season with salt and pepper. Cook, breaking up turkey to crumble it, 3 to 4 minutes or until turkey is cooked through. Add garlic and sauté, stirring often, 1 minute. Add black beans, corn, tomato, cumin and parsley or cilantro and stir to combine. Cover pan and simmer 5 minutes to blend flavors.

Place potato skins on foil lined baking sheet and brush interior of each potato with 1 tablespoon olive oil. Bake potato skins 5 minutes to crisp slightly.

Remove potato skins from oven and add 1/4 cup of turkey filling to each potato skin. Top with 1 or 2 tablespoons of shredded cheese (depending on size of potato). Bake 5 minutes or until cheese is melted.

Top each potato with HERDEZ® Salsa Casera, Wholly Guacamole® Classic dip, sour cream and chopped green onions.

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